1. In a large frying pan or Dutch oven, saute the onions in butter until tender. [I don’t have a Dutch oven and I didn’t quite see how the noodles would all fit into the frying pan, so I used a pasta pot instead. Also, I added the mushrooms at this point instead of waiting until the end because I like cooked mushrooms.]

2. Add meat and brown lightly.

3. Place the noodles in a layer over meat.

4. Combine the tomato juice with the seasonings, and pour over noodles.

5. Bring to a boil, then cover.

6. Simmer over low heat for 30 minutes (or until the noodles are tender). [I was nervous that the noodles wouldn’t all get cooked, because in the pasta pot they weren’t all quite submerged in the liquid, so I went back a couple times during the 30 minutes and poked at them with a spoon to make sure they were covered with liquid.]